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–+ servings
lemon cream pie in a white pie dish next to bowl of lemons

Lemon Cream Pie

Tara Kringlen
Crushed golden oreos and butter form the base for this delicious no-bake lemon cream pie. Fresh lemon juice and zest combine to make a bright and tangy homemade lemon curd which gets folded in with fresh whipped cream and cream cheese to fill the crunchy crust. Decorate with lightly sweetened whipped cream.
5 from 1 vote
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 376 kcal

Ingredients
  

Golden Oreo Crust

  • 1 ½ cups crushed golden oreos about 20 oreos
  • 6 tablespoon unsalted butter melted

Lemon Cream Filling

  • ⅔ cup lemon juice about 3-4 lemons
  • 1 ½ tablespoon lemon zest zest of about 2 lemons
  • ⅔ cup sugar
  • 2 eggs
  • 4 egg yolks
  • 4 tablespoon unsalted butter cubed
  • 8 oz cream cheese softened
  • ¾ cup heavy whipping cream

Topping

  • 1 cup whipped cream
  • 3 tablespoon powdered sugar

Instructions
 

Golden Oreo Crust

  • In a food processor (or use a zip top bag and rolling pin) place cookies and process until fine crumbs remain.
  • Add melted butter and salt and process until butter is distributed throughout the crumbs.
  • Dump the crumbs into a 9 inch pie plate (preferably deep dish) and press them onto the bottom and up the sides of the pan, using the bottom of a cup to press them tightly.

Lemon Cream Filling

  • Whisk lemon juice, zest, sugar, eggs and egg yolks together in a small saucepan.
  • Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don't worry if you see some curdled eggs in the curd as you will strain the curd next.
  • Strain the curd into a bowl, using a fine-mesh strainer, discarding any solids.
  • Place in a bowl and let cool for 20 minutes in the refrigerator.
  • Beat heavy whipping cream until stiff peaks form.
  • Beat softened cream cheese on medium for 2 minutes until soft and creamy.
  • Add curd and beat for another 2 minutes until no lumps remain.
  • Fold in the whipped cream until combined.
  • Pour the mixture over the cooled crust. Refrigerate for at least 4 hours or overnight.

Whipped Topping

  • Combine heavy cream and powdered sugar in a mixing bowl and whip until stiff peaks form. Decorate the top of the pie or serve on the side.

Notes

  • If you don't have an instant read thermometer, you can draw a line with your finger on the back of the spoon used for the curd as it thickens. If the line stays, then your curd is done. 
  • The pie will keep covered in the refrigerator for 4-5 days. Top with whipped cream before serving.

Nutrition

Calories: 376kcal
Keyword cream pie, golden oreo crust, lemon, pie
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